Fire And Ice Relish Recipes

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

FIRE AND ICE RELISH

Steps:

• MARINADE:.
• Place marinade ingredients in saucepan and bring to a boil.
• Reduce heat and simmer until flavors meld, 8 to 10 minutes.
• Refrigerate 2 to 3 hours before using.
• ADD-INS:.
• Time to use that Vidalia Onion Dicer! ;).
• Remove stem/core of tomatoes, then peel(optional).
• Chop tomato into small pieces.
• Cut onion into 1/8 inch dice.
• Add tomato and onion pieces to chilled marinade.
• Cover relish but stir it gently several times.
• TOPPER:.
• Peel cucumber, cut in half lengthwise, slice thinly, and set aside.
• Keep cucumber pieces separate but refrigerated.
• At serving time:
• Add cucumber slices.
• NOTE:.
• This relish will keep for several weeks if it is covered and refrigerated.
• If you wish to preserve it just heat to boiling(without the cucumber slices), pour into hot sterilized jars and process.

FIRE AND ICE RELISH

Steps:

• In a large bowl, combine the tomatoes, bell pepper and onion. Toss to mix.
• Mix together the vinegar, salt, mustard seed, celery seed, sugar, cayenne pepper, black pepper and water in a small saucepan and bring to a boil. After boiling for 1-2 minutes, pour the mixture over the tomato / pepper / onion mixture.
• Once cool, place in a tightly covered dish and refrigerate for at least 4 hours before serving. Will store up to 48 hours refrigerated.

RED CHILE FIRE AND ICE SAUCE

Steps:

• Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.